Mushroom Veggie Marinade

Ingredients:

½ cup organic tamari
¾ cup organic maple syrup
¼ cup olive oil
¼ cup filtered water
1 tsp. chopped garlic
1 tsp. diced shallots
1/8 tsp. black pepper

Directions:
Whisk all ingredients together in a large bowl. Set aside.

Veggie Stuffing Ingredients:
½ cup cubed zucchini
½ cup finely chopped sweet onion
½ chopped julienne carrots
½ cup julienne sliced basil
2 extra-large portabella mushrooms

Directions:
Remove the inside stem and hollow out the mushroom just a tad. Place the veggies in a large air tight container. Dip the mushrooms in the marinade sauce. Place the mushrooms into the air tight container next to the veggies. Do not mix the two together. Pour the marinade sauce over both the mushrooms and the veggies. Cover, place into the refrigerator for 3 hours. Place the mushrooms onto a dehydrator tray with a teflex sheet. Place the veggies on the same sheet with the mushrooms. Make sure you strain off the sauce and keep it in the air tight container in the refrigerator. Dehydrate at 115 degrees for 4 hours.

Walnut Cream Ingredients:

1 cup soaked and dehydrated walnuts
1 cup filtered water
¼ cup filtered water
1 tsp. lemon juice
2 tbsp. organic maple syrup
½ tsp. onion powder ½ tsp. garlic powder
1/8 tsp. black pepper
¼ tsp. Himalayan sea salt
½ cup chopped basil

Directions:
Soak the walnuts for one hour in 1 cup filtered water prior to making the cream. Drain the walnuts and rinse until the water runs clear. Add walnuts, ¼ cup water, basil, lemon juice, maple syrup, onion, garlic, black pepper, and salt to a high speed blender. Blend until creamy smooth. Place into an air tight container and store in the refrigerator until the veggies and mushrooms are ready to be removed from the dehydrator. Remove the tray from the dehydrator. In a bowl, add the walnut cream and the dehydrated veggies together. Mix by hand. Divide it evenly and stuff the mushrooms with it. Place back in the dehydrator at 115 degrees for 2 hours.

Serves 2